Zhoug Sauce (Spicy Cilantro Sauce)

This spicy and herbaceous sauce transforms creamy hummus to the next level of deliciousness. Zhoug, (sounds like “zoog”), is a spicy cilantro sauce that originates from Yemen. It is a flavorful, spicy sauce that is a delicious used as a condiment. Enjoy it swirled in hummus with fresh veggies, or as a stand-alone spicy dip. It’s also wonderful drizzled over falafel, grilled meats, fish, roasted vegetables, or even as a great way to accent a baked potato. Makes about 1/2 cup.

Ingredients:
1 bunch cilantro, some tender stems ok
3 cloves garlic, peeled
1 jalapeños, cored, seeds removed
3/4 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cardamom
1/2 cup olive oil

Directions:
Blend all of the ingredients together in a high-powered blender until smooth. Serve as a spicy dip or condiment. Swirl into hummus and enjoy with fresh vegetables and pita.

Mint Chutney

This minty sauce is refreshing and flavorful! The herbs and aromatics are well-balanced with creamy Greek yogurt. This is an excellent dip or sauce for fried or air-fried appetizers like samosas or pakoras. It pairs wonderfully with roasted or grilled vegetables. We enjoyed it recently with grilled cauliflower steaks; every bite was a delight! Makes about 1 cup.

Ingredients:
1 cup packed fresh mint leaves
2 cups packed fresh cilantro leaves, tender stems ok)
1/2 inch ginger, peeled and minced
1 clove garlic, peeled
4 scallions
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup plain Greek yogurt

Directions:
Blend all of the ingredients together in a high-powered blender until smooth. Serve with cauliflower steaks.

Cauliflower Steaks:
Slice a cauliflower into 1-1/2” thick slices or “steaks.” Use any remaining florets for another recipe. Season the cauliflower steaks generously with an array of spices such as Kosher salt, pepper, curry powder, turmeric, garam masala, and garlic powder. Drizzle with olive oil. Grill on high heat until fork tender turning, as needed. Place on a generous bed of mint chutney, or drizzle on top.